Table 6.
Textural properties of rice as function of broth ratio during cold storage.

Type	TPA	Broth (%, w/w)
		0	20	40	60	80
		BJJ	Hardness (g)	223.18±21.90	228.78±29.46	212.50±43.31	223.63±49.31	238.51±36.68
Adhesiveness	-17.32±1.64		-19.55±5.60	-23.04±5.20	-19.49±3.72	-24.96±6.13
Springiness	0.72±0.18		0.72±0.15	0.84±0.12	0.72±0.13	0.83±0.07
Cohesiveness	0.34±0.04		0.35±0.04	0.38±0.03	0.35±0.02	0.40±0.03
Gumminess	74.46±7.83		80.58±15.89	80.56±16.80	78.52±17.74	94.01±14.04
Chewiness	53.94±4.48		58.46±19.26	68.04±19.62	58.25±21.39	77.25±8.44
KSH	Hardness (g)	393.26±39.44	358.00±73.27	378.82±53.99	310.37±60.39	335.62±52.31
	Adhesiveness	-15.31±1.41	-24.83±6.96	-24.01±6.39	-17.01±.49	-19.71±6.95
	Springiness	0.75±0.09	0.78±0.13	0.71±0.10	0.70±0.16	0.72±0.12
	Cohesiveness	0.43±0.05	0.39±0.04	0.40±0.03	0.39±0.02	0.39±0.04
	Gumminess	173.48±17.81	141.62±34.05	153.25±26.97	120.67±31.65	132.10±27.62
	Chewiness	130.60±10.08	110.44±33.18	109.65±25.45	87.10±41.95	96.31±28.38

Rice cooked in superheated steamer system
Values are average±standard deviation (n=3).